300g British small vine tomatoes
2 spring onions, cleaned and trimmed
1 green chilli, de-seeded and finely chopped
1 clove garlic, chopped
4 large eggs
4 tablespoons single cream or milk
salt and freshly ground black pepper
basil, coriander or flat parsley leaves
Olive oil bread to serve:
1 sandwich baguette
1 tablespoon olive oil
Piperade is a dish from the Basque region of southwest France. It is a cross between scrambled eggs and an omelette. Serve it for brunch or as a snack.
Roughly chop the tomatoes. Chop the spring onions and put together with the chilli and garlic. Break the eggs into a bowl and whisk together with the cream. Season with salt and black pepper.
To prepare the olive oil bread: cut the baguette in half lengthways and then in half widthways. Brush the cut side of the bread with olive oil. Heat a heavy based frying pan or griddle and toast the bread cut side down until crisp in the middle and charred at the edges.
Melt the butter in a heavy based or non-stick frying pan. When foaming, fry the spring onion, garlic and chilli for a minute. Add the tomato and fry briskly for another minute. Now add the egg and, keeping a brisk heat, stir briefly until just set.
Serve the Piperade straight away on warm plates with a scattering of herbs and the olive oil bread on the side.
Did You Know?
British Tomato growers use an army of over 100 million beneficial predatory bugs to help balance glasshouse ecosystems where pests are controlled by predators and so are present at a level below those causing economic damage and thus reducing, to virtually zero, the need to use any pesticides which if they are will be primarily biological in origin.